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Tochitura dobrogeana

Tochitura dobrogeana


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Half of the garlic and onion are cleaned and cut into juliennes, then browned in two tablespoons of oil. When they become translucent, sausages and meat can be added. Sprinkle the spices (according to taste, but not too much because otherwise the food will have a bitter taste). Fry the meat until all the pieces have become whitish. At this point add 2 cups of water. Cover, partially, and let it boil until it drops well. When the meat is well penetrated, add the glass of wine, the remaining garlic and the tomato sauce. Mix well and leave on the fire for another five minutes. Serve hot, with polenta, on top of which an egg is sprinkled with grated cheese.


A glass of red wine perfectly accompanies the Dobrogea tochitura!


Good appetite!

1

To soften the pork and to give it a pleasant taste, make a mixture of: a teaspoon of spices, 1/2 teaspoon of thyme, 1/2 teaspoon of garlic juice (pressed through a mixer), 2 teaspoons of mustard, 1 large glass of white wine and 1/2 glass of oil - mix, add the meat and keep cold for at least 24 hours

2

Fresh pork must be strong, pink, with dense fibers, breaded with fat. The fat is white or pinkish white, soft and at the touch leaves a greasy feeling.


How to prepare the best Moldovan tochitura. The secret ingredient that makes meat more tender and flavorful

The recipe for Moldovan tochitura is as simple as it is tasty. Unlike other areas of the country, where housewives add onion, grated carrot, tomato broth or paprika to the steak, Moldovan women stew the meat with a cup of dry white wine. This is the ingredient that makes the meat tenderer and more flavorful. The spices that should not be missing from the Moldovan tochitura are: thyme, pepper, bay leaves and garlic. It cooks in about an hour.

Ingredients for 4-5 servings:

* one kilogram of pork (leg, lean ribs or neck)
* 150 grams of lard, oil or bacon cut into small cubes
* 150-200 ml dry white wine
* salt, pepper, thyme, bay leaves, 6-8 cloves of garlic

Method of preparation:

Cut the pork into cubes (3x3 cm). The best tochitura is made from very fresh meat, a little fatter (in no case from muscle or lean meat). In a pot of tuci, melt the lard or the diced bacon (if we don't have it, we can heat a few tablespoons of oil, enough to grease the bottom of the pot), then add the meat. Mix with a wooden spoon / spatula until the meat is white on all sides, then add a cup of water and let it boil. When it decreases, add a little more water and mix so that the meat boils over low heat. Add salt to taste, pepper, bay leaves and thyme. After the water drops and the meat turns brown, it is smothered with wine. Towards the end, add the chopped garlic and cook for another 5-10 minutes.

Moldovan tochitura can contain, according to preferences, sausages or pork organs (liver and kidneys). These should be added to the pot after the steak boils for the first time. To a kilogram of meat is added a maximum of 300 grams of sausages and 250 grams of diced organs.

When the tochitura is almost ready, boil the polenta and fry the mesh. When everything is ready, place the polenta on a flat plate, place the fried eye with grated salted cheese on top and place the tochitura with sauce around the polenta.


What ingredients do we use for the Dobrogean and Bucovina tochitura recipe?

How do we prepare the Dobrogean, Bucovina Tochitura recipe or pork tochitura with onions?

You can read the written recipe further or go directly to the video recipe by clicking on the picture.

VIDEO RECIPE

We cut the meat into pieces, in cubes with a side of 3-4 centimeters.

Heat the oil in the pot, it is ideal to use a kettle or a pot of tuci.

When the oil has heated up, add the meat, then mix.

When the meat has blanched, add diced onions or slices, a glass of water, about 200 ml, reduce the heat and put a lid. Let everything simmer, let the meat simmer.

When the water has dropped, add another glass of water if needed, the meat must be tender.

Add the broth, half of the garlic, a tablespoon of grated salt, a teaspoon of pepper, a teaspoon of paprika, about a teaspoon of dried thyme.

Put the lid back on and let everything simmer until the meat is soft.

When the meat is well cooked, add the wine and let it boil for another 15 minutes.

At the end, turn off the heat and add the rest of the garlic on top, mix and let it breathe for a few minutes before placing it on the plate.

Gina's advice

You can also add pork neck or breast, with or without bone, but also homemade sausages.

How to serve Dobrogean, Bucovina tochitura or pork tochitura with onions and broth?

Serve hot with polenta, Together with pickles . You can also serve an egg, sheep's or goat's cheese on top.

I haven't laid an egg and cheese now, I left it that simple. It's too hot to eat egg and cheese, it has millions of calories a portion anyway. But it's fantastically tasty!

Good appetite and increase cooking as many tasty traditional recipes as possible!

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Dobrogean, Bucovina or pork tochitura with onion


Dobrogean honey tochitura

• 300 g of honey
• 250 g sheep sausages
• 250 g sheep pastrami
• 4 eggs
• 200 g case
• 1 teaspoon spices (depending on preferences)
• 600 g of polenta
• 1 onion
• 2 tablespoons tomato paste
• salt
• pepper.

Preparation:

Cut the lamb and pastrami into pieces, and cut the sausages into 2-3 cm segments. In a large skillet, fry the lamb, pastrami and sausages until they are well penetrated and nicely browned. Add the cleaned, washed and finely chopped onion. After 2, 3 minutes, add the tomato paste. Simmer everything for another 3, 4 minutes, stirring occasionally, then put a cup of boiled water in the pan. Add the spices, salt and pepper, mixing well. Cover the pan with a lid and simmer for another 10 minutes. Meanwhile, fry the 4 eggs and put the cheese on the large grater. Serve hot tochitura, with polenta, one egg in one serving and with cheese sprinkled on top.


Dobrogean honey tochitura

• 300 g of honey
• 250 g sheep sausages
• 250 g sheep pastrami
• 4 eggs
• 200 g case
• 1 teaspoon spices (depending on preferences)
• 600 g of polenta
• 1 onion
• 2 tablespoons tomato paste
• salt
• pepper.

Preparation:

Cut the lamb and pastrami into pieces, and cut the sausages into 2-3 cm segments. In a large skillet, fry the lamb, pastrami and sausages until they are well penetrated and nicely browned. Add the cleaned, washed and finely chopped onion. After 2, 3 minutes, add the tomato paste. Simmer everything for another 3, 4 minutes, stirring occasionally, then put a cup of boiled water in the pan. Add the spices, salt and pepper, mixing well. Cover the pan with a lid and simmer for another 10 minutes. Meanwhile, fry the 4 eggs and put the cheese on the large grater. Serve hot tochitura, with polenta, one egg in one serving and with cheese sprinkled on top.


Dobrogean tochitura with chicken breast

Dobrogean tochitura with chicken breast from: chicken breast, onion, bell pepper, broth, red wine, oil, garlic, salt, pepper, thyme, egg, sheep's milk, polenta.

Ingredient:

  • 1 chicken breast
  • 1 large onion
  • 1 red pepper
  • 2 tablespoons broth
  • 1 glass of red wine
  • 2 tablespoons oil
  • 3 cloves of garlic
  • salt
  • pepper
  • thyme
  • one egg per person
  • telemea of ​​purebred sheep
  • polenta

Method of preparation:

Cut the meat into cubes and the onion and pepper as small as possible. Heat the oil, add the onion and pepper and, after they have softened, add the meat. After it has changed color, add about 400 ml of water and let it boil until it has dropped nicely and the meat is cooked.

Add the wine and the broth dissolved in water and let it boil for two more minutes. Fry the egg, make the polenta and bring to the table the tochitra sprinkled with grated cheese.


Dobrogean honey tochitura

• 300 g of honey
• 250 g sheep sausages
• 250 g sheep pastrami
• 4 eggs
• 200 g case
• 1 teaspoon spices (depending on preferences)
• 600 g of polenta
• 1 onion
• 2 tablespoons tomato paste
• salt
• pepper.

Preparation:

Cut the lamb and pastrami into pieces, and cut the sausages into 2-3 cm segments. In a large skillet, fry the lamb, pastrami and sausages until they are well penetrated and nicely browned. Add the cleaned, washed and finely chopped onion. After 2, 3 minutes, add the tomato paste. Simmer everything for another 3, 4 minutes, stirring occasionally, then put a cup of boiled water in the pan. Add the spices, salt and pepper, mixing well. Cover the pan with a lid and simmer for another 10 minutes. Meanwhile, fry the 4 eggs and put the cheese on the large grater. Serve hot tochitura, with polenta, one egg in one serving and with cheese sprinkled on top.


Pork and Beef Tochitura


Tochitura of pork and beef is one of our favorite foods.

The dishes with sauce always remind me of my mother's childhood and excellent cuisine. Pork and beef stew was one of the recipes that warmed us in the gloomy and cold winter days. And because I'm still in Romania, I had a terrible craving for a delicious tochitura. I served it with a hot polenta and a garnish of mushrooms and cherry tomatoes.

Ingredient & # 8211 Pork and beef stew

  • 500 g lean pork
  • 500 g beef
  • 1 large onion
  • 5-6 cloves garlic
  • 3 tablespoons olive oil
  • 1/2 cup tomato juice
  • 1-2 cups of water
  • 1 glass of good quality semi-dry white wine
  • 3 tablespoons flour
  • salt
  • peppercorns
  • ground pepper

Garnish ingredient

  • 300 g mushroom mushrooms
  • 5-6 cherry tomatoes
  • 2 cloves of unclean garlic
  • 1 dried hot pepper
  • 2 tablespoons olive oil
  • 1/2 cup white wine half dry
  • 2 teaspoons light soy sauce
  • freshly ground pepper

Method of preparation

  • Cut the meat into suitable pieces and then roll them in flour.
  • Add the oil in a large saucepan and when hot, add the well-shaken pieces of meat of excess flour.

  • We harden them until they change color, about 2-3 minutes, then we take them out of the pan, we put them in a deep plate that we cover with a lid.
  • Put the julienned onion and finely chopped garlic in the pan. Cook for 1 minute, then add the meat and mix well.
  • Add the white wine and after the alcohol has evaporated, add the tomato juice mixed with 1 cup of water, peppercorns, ground pepper, chopped parsley and a pinch of salt (do not add too much salt from the beginning because the sauce decreases and the food may become too salty).

  • Cover the pan with a lid and let the tochitura simmer for about 2 hours.
  • If the sauce drops too much and the meat is not completely penetrated, add warm water.
  • After the meat is completely cooked, add the salt mixture.

How to prepare the garnish

  • Heat the olive oil in a non-stick pan and add the uncooked garlic and finely chopped hot pepper. Heat them for 1 minute, then add the mushrooms and whole tomatoes. Mix well, add the soy sauce and cook for about 2-3 minutes.
  • Add white wine and pepper. Stir the mushrooms over medium heat until the alcohol has completely evaporated.
  • Mushrooms and tomatoes should not be soft, but slightly crunchy.
  • Serve tpork and beef ochitura along with hot polenta and garnish of mushrooms and cherry tomatoes.

And because such a delicious meal cannot be served without a glass of red wine, I propose a special wine, Vinarte Prince Matei Merlot 2008.

Prince Matei wine is a clear, ruby-red, bright wine with purple-reddish reflections and the smell of berries (blackberries, currants, strawberries), complex aromas of black pepper, chocolate, coffee and vanilla.

In terms of taste, it is a dry, intense, full-bodied wine, well-balanced texture of sweet tannins, delicate astringency and long aftertaste.

The optimum consumption temperature is 18 ° C. It can be served with red meat dishes, noble game with complex sauces, traditional Romanian menus based on meat or with matured cheeses.


Recipes that might interest you

In many Latin American countries and in Spain you can find cakes with the same name, but the recipes are completely different.

Empanadas - large Argentine pies with beef fried in lard.

  • 1/2 jar (140 g) Bonduelle sliced ​​mushrooms
  • 2 cabanos sausages
  • 1 smoked chicken leg
  • 1 onion
  • 3 garlic cloves
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1/2 cup white wine
  • Salt
  • Pepper
  • 1 teaspoon tip chili flakes
  • 3 tablespoons oil
  • 8 cherry tomatoes
  • 1 teaspoon thyme

First we put the cherry tomatoes on a baking sheet. We add them with a little salt, sprinkle them with a little olive oil and leave them for 10 minutes in the oven heated to 180 degrees.

Heat the oil, add the chopped onion and mushrooms. When the water left by the mushrooms has dropped, add the diced meat and the chopped cabanos. Calm down a bit, add the cherry tomatoes and the tomato paste dissolved in water.

Bring to the boil, add salt, pepper to taste and thyme. Towards the end, add the finely chopped garlic, the cup of wine and the chili flakes. After a few boils, turn off the heat.

Serve with Arpis cornmeal, one-eyed egg and grated sheep's cheese.


Dobrogean fish brine and other recipes

In Dobrogea, brine is made with any fish: carp, crucian, small fish, but also a mixture: tomato, perch, bream, marine fish - zargan, mackerel, horse mackerel, guvid.

Ingredients

  • 1 kg of fish
  • minimum 500 g ripe tomatoes, garden or thick tomato juice
  • 1-2 bell peppers
  • 1-2 hot peppers
  • thyme, if possible fresh
  • 1 large head of Romanian garlic (with red peel it is more fragrant)
  • salt and pepper.

Method of preparation

Roast the tomatoes and bell peppers on a grill, then peel them and crush them with a fork. Boil a pot with enough water to cover the fish, add salt, thyme and the mixture of cooked and crushed vegetables and bring to the boil. Cover the pot and leave for 15-20 minutes to infuse all the flavors well.

The cleaned fish is grilled, baked or on a plate sprinkled with high salt. If it is fried on a plate or hob, the fish is not salted, because salt is sprinkled on the hob and cleaned after cooking.

Bring to the boil, then taste and match the taste of salt, pepper, hot pepper. Turn off the heat and now add the fish, grind the garlic, which is added about 10 minutes after the fire has stopped.


DOBROGEI DAY, with book and film launches, music, dance and TOCHITURE Dobrogea

"The Great Union of the Black Sea" is the title of the first book volume dedicated to November 14, when 140 years ago Dobrogea returned to its motherland. The Eurocult Association was the one that organized the launch, the volume comprising all the scientific communications recently supported by over 100 historians, academics, museographers, professors from the country, Ukraine and the Republic of Moldova at the Museum of National History and Archeology Constanta for the Great Union . As part of the same project, director Toma Enache presented, for the first time, the documentary & ldquoLa Casino, & icircn wartime & rdquo;

On Dobrogea Day, Constanța City Hall prepared 30,000 portions of Dobrogea tochitura, which were served in the area of ​​the pavilions for pensioners located in five parks in the city. The event also included artistic moments from the folklore of the ethnic groups from Dobrogea. & ldquoWe thank Senator Gigi Chiru and all the signatories of the legislative initiative for the Parliament turned our day, Dobrogea, into a day of Romania. I chose Dobrogea tochitura because it is a traditional product. We have not only pork dishes but we also have for Muslims (pie). The way of ethnic coexistence in Dobrogea is the true legacy that we must leave to our descendants & rdquo, declared the mayor Decebal Făgădău.

At the Constanța Exhibition Pavilion, the "Dobrogea Days" will be celebrated from today until November 17th. The exhibition event encourages the promotion, purchase and consumption of Dobrogean products. The exhibition for sale, organized by the Constanta Chamber of Commerce, in partnership with Constanţa County Council and Constanța City Hall, with the support of Tulcea County Council and the Delta-Danube Tourist Destination Management Association, brings together food and non-food producers and craftsmen. craftsmen from Dobrogea.


Video: Tochitura moldoveneasca, reteta originala. Ușor de gătit si un deliciu garantat!


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